Root Beer Float Popsicles are made with gut healthy GT’s PU-REH ROOT Adaptogenic Tea and creamy coconut milk. They are also naturally sweetened with maple syrup for a healthier summer treat!
When I was growing up I could not stand the taste of root beer. Both of my sisters loved root beer and Dr. Pepper and I would gag even smelling them. While I still don’t like Dr. Pepper (do they even make Dr. Pepper anymore?!), I have come around to root beer. My husband and I are obsessed with GT’s PU-REH ROOT Adaptogenic Tea. It honestly tastes just like healthy root beer and I highly recommend checking it out!
When I first tried this flavor I wanted to make a root beer float with it! It would seriously be fabulous over some dairy-free vanilla ice cream! But when I was a pastry chef, I would rethink traditional desserts and come up with new ways to showcase them. So of course my mind starting running wild. I wanted to keep the root beer flavor but change it up a bit so I thought about a popsicle! My popsicles keep that wonderful PU-REH ROOT flavor with the addition of creamy coconut milk mixed with maple syrup and vanilla. These popsicles are such a fun summer treat!
Interested in checking out more of GT’s products? We also love their water kefir and non-dairy yogurts. The yogurts are fermented and have this bubbly champagne mouth feel when you take the first bite. So incredibly yummy!
Don’t have a popsicle mold?
I recommend buying some small Dixie cups or small paper cups and use those instead! Fill up the cups with the root beer and the coconut milk mixture then freeze half way. Once half way frozen, remove from the freezer and put in the popsicle stick. Place back in the freezer until completely frozen! If you are interested in buying a popsicle mold, this is the one that I use and love!
SAVE TO PINTEREST!
Looking for more summer recipes like Root Beer Float Popsicles? Make sure to check these out!
Root Beer Float Popsicles
- 1 1/4 cup GT's PU-REH Root Adaptogenic Tea
- 3/4 cup full-fat canned coconut milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- In a small bowl, mix the coconut milk, maple syrup and vanilla extract until mixed well
- Pour just under 1/4 cup of the GT's PU-REH Root Adaptogenic Tea into six popsicle molds. Then pour about two tablespoons of the coconut milk mixture into each popsicle mold on top of the tea
- Cover the popsicle mold and place a wooden popsicle stick into each one and place in the freezer for a minimum of two hours. When ready to eat, pull one out and enjoy!
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